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1
Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap.
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2
Set aside.
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3
Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy.
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4
Add egg, orange juice, orange zest and salt.
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5
Continue beating until well mixed.
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6
Add flour and baking soda; beat at low speed until well mixed.
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7
Divide dough into thirds.
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8
Press one-third white dough evenly onto bottom of prepared pan.
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9
Place another one-third dough back into same bowl.
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10
Add small amount of orange food color; mix until color is well mixed.
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11
Press orange dough evenly over white dough in pan.
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12
Place remaining one-third dough into another medium bowl.
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13
Add small amount yellow food color; mix until color is well mixed.
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14
Press yellow dough evenly over orange dough in pan.
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15
Cover with plastic food wrap; refrigerate at least 2 hours or overnight or until firm.
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16
Place 1/2 cup sugar in bowl; set aside.
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17
Heat oven to 375F.
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18
Invert loaf pan to remove dough.
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19
Peel off waxed paper.
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20
Place layered dough onto cutting surface.
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21
Cut loaf crosswise into 1/4-inch slices, using sharp knife, trimming edges to make even, if necessary.
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22
Cut each slice into 6 wedges.
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23
Place 1-inch apart onto ungreased cookie sheets.
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24
Bake 7-10 minutes or until edges are firm and bottoms are very lightly browned.
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25
Cool 1 minute; remove from cookie sheets.
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26
Immediately place warm cookies in bowl with sugar; roll in sugar to coat.
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27
Place cookies onto cooling rack.
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28
Cool completely.
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29
Store in loosely covered container.
